The easiest Easter cookies you could make – they start with my reader favorite cookie dough and get dressed up with holiday candy! Such a simple holiday cookie recipe that you’ll make again and again!
I know I’ve shared a different version of this cookie for nearly every holiday now, but it’s because it’s always such a HIT with everyone!
I take my cookie dough for the perfect chocolate chip cookies and then I add in some holiday candy. This is genius for a couple of reasons – 1. the cookie dough bakes up into these AMAZING, soft, chewy cookies that seriously everyone loves and 2. they’re festive and fun but they literally take 20 minutes from start to finish.
My daughter has this cookie recipe memorized because we make it so often with different mix-ins.
This dough is infinitely adaptable and I think you’ll love it.
Let’s do the Easter version, shall we?
How to make Easter cookies:
We’re going to start with your usual ingredients for classic chocolate chip cookies – butter, sugar, vanilla, egg, flour, baking soda, and a little salt. We’ll add some white chocolate chips and pastel colored candies to the mix as well.
My cookie recipe is a little different because it starts with melted butter and, bonus points, it doesn’t require any chill time.
A lot of people get nervous that the cookies won’t turn out or that they’ll be flat instead of thick and chewy, but I implore you to try this recipe. It’s truly the best!
So, melt the butter (real butter only – no margarine!) and mix it up with brown and white sugar. Stir in some vanilla and an egg.
Next, add your flour, baking soda, and salt and mix until the dough is combined.
The dough will be very soft – if it’s really thick and stiff, you’ve probably added too much flour. It’s supposed to be soft!
Stir in the white chocolate chips and candy.
I’m using the M&M’s Eggs today – they’re pastel colored with little specks and really pretty. Regular pastel colored M&M’s work well too, though.
Grab a large cookie scoop and scoop the dough out onto a baking sheet. This recipe makes exactly one dozen cookies using a large cookie scoop. We also like to make these just a bit bigger and bake 9 large bakery-sized cookies.
If you make one dozen cookies, bake for 10 minutes.
If you make 9 larger cookies, bake for 11 minutes.
Do not overbake these! They’ll look underdone when they come out of the oven. Just let them sit on the baking sheet for at least 5 minutes before digging in.
When they’re still warm, the centers will be slightly underdone (which is what we love). After they’ve cooled, they’ll set up completely – just the right amount of chewy goodness.
I think you’re going to love these Easter cookies!
More Easter recipes to try this holiday:
Jiffy Corn Casserole: We make this side for every holiday!
Cheesy Hashbrown Casserole: A classic!
Crockpot Green Bean Casserole: A Thanksgiving classic, but it’s good for any holiday if you ask me!
Cucumber Salad: Simple, quick, and the perfect side.
Blackberry Cobbler: This dessert is best with a little ice cream on top!
The perfect soft and chewy cookie dough sprinkled with festive M&M's!
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup pastel M&M candies
Preheat oven to 350 degrees.
Add butter to a microwave dish and microwave in 20 second increments until butter is fully melted.
Add the brown sugar and white sugar to a large mixing bowl with the melted butter and stir well to combine.
Beat in the vanilla and egg until just combined.
Pour in the flour, baking soda, and salt and mix until just combined.
Stir in the chocolate chips and candies by hand, reserving a few to press onto the tops of the cookie dough, if desired.
Use a large cookie scoop to scoop out 12 cookies and arrange them evenly on a large ungreased baking sheet.
Bake for 10 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake.
Let sit on baking sheet for 5 minutes before eating. Allow cookies to cool completely before storing in an air-tight container for up to 5 days.
To make larger bakery-sized cookies, portion the dough into 9 large balls and bake for 11 minutes exactly.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.